Super Soft Sourdough Sandwich Bread

 I've been on the search for the best, soft, easy, sourdough sandwich bread and I think this is it.  I've tried probably 10 different recipes...some with olive oil, or butter, or sugar, or honey, and I've found they are all about the same.  This recipe, though, is super simple and very soft.  Not as soft as the recipe I found that also has yeast, but very close and it has no yeast just 100 per cent sourdough starter, which is exactly what I've been looking for. I found this on Pinterest courtesy of "Beauty that Moves".

1/2 to 3/4 c. sourdough starter (if the starter is runny, add less, thick, add more)

2 Tblsp. maple syrup (This contributes to the softness of finished loaf) I might try honey sometime

1 1/2 tsp. salt

2 Tblsp. olive oil or melted butter

1 c. water

3 - 3 1/2 c. All Purpose flour (I use bread flour)

 

1. Mix starter, maple syrup, salt, olive oil and water together in a stand mixer with dough hook or by hand. Add flour until dough does not stick to side of mixing bowl (or hands if kneading with hands). Remove from mixer. After the first rise, it's time to shape your loaf.  Dump dough onto floured counter and knead for about 30 seconds on a lightly floured surface, place in a large oiled bowl, cover with towel for 30 minutes.

2. After 30 minutes, knead for a few minutes till soft and form into a ball.  Put into a greased bowl and cover with plastic wrap and a towel overnight.  In the winter I put it into the oven to stay warmer.

3.Allow to rise overnight or until at least doubled in size.

    -Winter - first rise 12-18 hours/second rise 2-3 hours

    -Summer - first rise 6-8 hours/second rise 1-2 hours

4. After the first rise, it's time to shape your loaf.  Dump dough onto floured surfaced.  Gently press into a 6x8" rectangle, fold into thirds (like a letter) with long sides in, turn so it is seam side down on the floured board and let it 'bench rest'  10 minutes - this makes the loaf taller.

5. Prep loaf pan.  Do this by lightly oiling the pan.  After the bench rest, turn dough seam side up, press into a rectangle again, but this time roll it up, and tuck sides under to make a tidy loaf, and place dough into the loaf pan.

6. Set aside for a second rise (see seasonal times above).  Preheat oven to 350 degrees.  

7. Bake for 30-35 minutes.  I turn the pans halfway so they brown evenly.  The bread should be 180 degrees to 200 degrees if you insert a thermometer into the side.

4.